Instructions: Trim some of the fat off the oxtail pieces. Put the oxtail with water to cover in a stockpot and bring to a boil over high heat. Blanch for 15 minutes, then drain and rinse both meat and pot.

Place the oxtail back in the stockpot, add the brisket and tendon (if using), cover with 5 quarts water, and bring to a boil over high heat. Reduce the heat to low, add the onion studded with cloves, the ginger, star anise, cinnamon stick, and peppercorns, and season wtih salt. Simmer, uncovered and undisturbed, occasionally skimming off foam, until the stock is reduced by 2 quarts, about 3 hours.

Remove the brisket and tendon from stock, and reserve for use in another dish. At this time, skim off as much fat as you desire. Strain the stock, discard the solids, and use according to the recipe of your choice. The stock can be kept up to 3 days in the refrigerator or 3 months in the freezer.

This recipe yields 3 quarts.

Comments: Beef tendons are not only used in making this stock or eaten in pho, but they are sometimes brasied in soy sauce, a great delicacy. Tendons are the white fibrous connective tissue that holds together muscle (or meat) to bone. This part of the cow is not used in Western cooking, and so you will need to purchase it from a Chinese butcher in Chinatown.

Yield: 3 quarts

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